Conversions

Consider this your emergency cheat sheet!
With many, many thanks to Deborah Taylor Hough


  • 1 tablespoon (tbsp) = 3 teaspoons (tsp)
  • 1/16 cup (c) = 1 tablespoon
  • 1/8 cup = 2 tablespoons
  • 1/6 cup = 2 tablespoons + 2 teaspoons
  • 1/4 cup = 4 tablespoons
  • 1/3 cup = 5 tablespoons + 1 teaspoon
  • 3/8 cup = 6 tablespoons
  • 1/2 cup = 8 tablespoons
  • 2/3 cup = 10 tablespoons + 2 teaspoons
  • 3/4 cup = 12 tablespoons
  • 1 cup = 48 teaspoons
  • 1 cup= 16 tablespoons
  • 8 fluid ounces (fl oz) = 1 cup
  • 1 pint (pt) = 2 cups
  • 1 quart (qt) = 2 pints
  • 4 cups = 1 quart
  • 1 gallon (gal) = 4 quarts
  • 16 ounces (oz) = 1 pound (lb)
  • 1 milliliter (ml) = 1 cubic centimeter (cc)
  • 1 inch (in) = 2.54 centimeters (cm)

For: 1 Tbsp fresh herb
Use: 1/3 to 1/2 tsp dried herb (of the same kind)

For: 1 clove garlic
Use: 1/8 tsp garlic powder

For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water

For: 1 whole egg
Use: 2 egg yolks plus 1 Tbsp water

For: 1 cup buttermilk
Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp white vinegar or lemon juice plus milk to make 1 cup — let sit for five minutes before using)

For: 1 cup corn syrup
Use: 2/3 cup granulated sugar plus 1/3 cup water

For: 1 ounce semi-sweet chocolate
Use: 1 ounce unsweetened chocolate plus 4 tsp sugar

For: 1 cup cake flour, sifted
Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp)

For: 1 tsp baking powder
Use: 1/3 tsp baking soda plus 1/2 tsp cream of tartar

For: 1 Tbsp cornstarch for thickening
Use: 2 Tbsp flour

For: 2 Tbsp tapioca for thickening
Use: 3 Tbsp flour

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